Pesto Avocado Torta

Recipe Ingredients

16 oz	454g	Cream cheese - softened
2 cups	396g / 13oz	Butter - softened
2		Avocados
		French bread
		Pesto
1 cup	237ml	Fresh spinach
1/2 cup	20g / 0.7oz	Fresh basil leaves
1/3 cup	48g / 1.7oz	Grated parmesan cheese
1/3 cup	78ml	Olive oil
1/4 cup	59ml	Pine nuts
1		Garlic - crushed

Recipe Instructions

Prepare pesto: Blend all ingredients in blender or food processor until smooth.

Line 9 x 5 x 3-inch loaf pan with foil. Beat cream cheese and butter together until smooth. Spoon about 1 1/2 cups cream cheese mixture into bottom of loaf pan; spread evenly. Spread pesto over cream cheese layer. Spoon another 1 cup cream cheese mixture over pesto, spreading evenly. Halve, seed and peel avocados. Cut each half into 8 slices but do not pull apart. Lay sliced avocado halves on cream cheese layer and top with remaining cream cheese mixture. Cover and refrigerate 6 to 8 hours or overnight.

Thirty minutes before serving, lift torta from loaf pan and remove foil. Serve with large slices of French bread.

Source:
Mario Batali

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